Description

Classic New York Cheesecake is the epitome of a rich, creamy, and indulgent dessert. With a buttery graham cracker crust and a smooth, velvety cream cheese filling, this cheesecake delivers the perfect balance of sweetness and tang. The dense texture of the filling and the slightly crisp crust are the trademarks of a traditional New York-style cheesecake. It’s a dessert that’s both comforting and elegant, making it perfect for special occasions, holidays, or simply as a treat to enjoy with family and friends. Top it with fresh berries or a drizzle of fruit compote for a beautiful and delicious finishing touch!

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pinch of salt

For the filling:

4 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1 tablespoon all-purpose flour (optional, for added stability)

For the topping (optional):

Fresh berries (strawberries, blueberries, raspberries)
Fruit compote or caramel sauce

Instructions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper for easy removal.
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
Press the mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon to firmly pack it down.
Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the sugar and vanilla extract, and continue to beat until well combined.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Stir in the sour cream, heavy cream, and optional flour. Mix until the filling is smooth and fully combined.
Assemble the Cheesecake:
Pour the cream cheese filling into the cooled graham cracker crust, spreading it out evenly with a spatula.
Tap the pan gently on the counter to remove any air bubbles.
Bake the Cheesecake:
Place the cheesecake on the center rack of the preheated oven and bake for 55-65 minutes, or until the edges are set and lightly golden, but the center is still slightly jiggly.
If the cheesecake starts to crack on top, it’s okay—it adds to the rustic charm of the dessert.
Turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly ajar. This helps prevent cracking.
Cool and Chill:
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. The cheesecake should be firm but still creamy when sliced.

Serve:
Just before serving, top the cheesecake with fresh berries or a fruit compote if desired. Slice and serve chilled.

Notes

For a smooth texture: Make sure the cream cheese is softened to room temperature before mixing to avoid lumps in the filling.
Water Bath (Optional): For extra peace of mind when baking, you can wrap the outside of the springform pan with foil to prevent any water from seeping in and use a water bath. However, this step is optional.

No Cracks: To reduce the risk of cracks, avoid overbaking and let the cheesecake cool gradually in the oven after baking.

Prep Time: 20 minutes (plus chilling time)
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: New York cheesecake, classic cheesecake, creamy cheesecake, baked cheesecake, graham cracker crust, rich cheesecake